Saint Paddy's Leprechaun Green Sauce
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- 3/4 cup lightly packed rinsed and drained watercress sprigs
- 1 tablespoon chopped tarragon
- 1 cup sour cream (or half sour cream and half plain yogurt)
- In a blender or food processor, combine lemon juice, parsley,
watercress, tarragon and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.
- Serve over potatoes.
Source: Michael Marks - Your Produce Man